It’s party season, and for many of us this means it’s bring a plate season.

Spare a thought for all those with dietary restrictions at this time of year – allergies, intolerances and personal choice can make parties challenging. Last week, we brought you some fabulous savoury vegan bring-a-plate ideas for those with restricted diets. This week, it’s time for dessert!

Vegan isn’t just for the meat-free: in our house of egg and dairy allergies, vegan desserts are a must. The Chocolate Brownie recipe is a hit wherever I take it.

Vegan Chocolate Brownies

Preheat oven to 180. Mix together 2 cups (250g) plain flour, 2 cups (460g) white sugar, ¾ cup (90g) cocoa powder, 1 tsp baking powder and 1 tsp salt (or less). Add 1 cup water, 1 cup vegetable oil and 1 tsp vanilla essence. Mix well. Pour into a lined 20cm x30cm baking tray and bake for 25-30 mins or until the top is no longer shiny. Cool before removing from tray or cutting. Brownie should still be gooey in the middle.

Variations: Blondie (for those who can’t have cocoa) – replace cocoa powder with more flour and cook for a little longer. Choc-chip – add ½ cup Sweet William brand choc-chips. Cranberry – add ½ a cup dried, sweetened cranberries.

Fruit Tartlets

Preheat oven to 200. Cut sheets of thawed Pampas 25% reduced fat puff pastry in half, then each half in thirds. Place pastry bases on baking trays lined with non-stick paper. Place thinly sliced fruit of your choice on each base – either in a single layer, or overlapping pieces look pretty. Try firm stone fruits, apple or pear. Sprinkle with sugar and bake for 20 minutes or until golden.

Vegan Chocolate Mousse/Dip

Melt 160g Vegan chocolate in a double boiler or in the microwave on medium, stirring every 30 seconds. (I use Whittakers brand, other options are Sweet William and some Aldi brands – check labels.) Mix in one 300g packet of silken tofu. Return to microwave (or double boiler) for another 30 seconds. Whizz in one 250g tub of Kingland soy cream cheese and 2 tbs icing sugar. Place in individual serving bowls or use as a dip for fruit. Serve immediately or chill.

Variations: Use different flavoured chocolate for different flavoured mousse (I used mint choc recently and it was to die for). Vegan Chocolate Cheesecake – crush 25 Oreos (yes they are vegan!) in a food processor. Add 1/3 cup melted Nuttelex (margarine). Stir. Press into a 20cm pie dish and refrigerate for 30 mins. Fill with Vegan Chocolate Mousse.

Christmas Biscuits

Preheat oven to 180. Beat together 250g Nuttelex (margarine), 1 cup firmly packed brown sugar and 1/3 cup golden syrup. Mix in 3 cups self-raising flour and 2 tbs cornflour. Roll out to desired thickness (about 5mm) and use Christmas cookie cutters to make shapes. Place on trays lined with non-stick paper. Bake for 10-15 mins. Ice and decorate to make them pretty!

Easiest Fruit Cake Ever

Soak 2 cups sultanas in 2 cups of fruit juice in the fridge overnight. Mix in 2 cups self-raising flour. Pour into a greased and lined 20cm round cake tin. Bake in preheated 180 oven for 20-30 mins or until a skewer come out clean. When cool you can glaze with warmed apricot jam or marmalade and cover with blanched whole almonds if you like.